Details about this week's
A beautiful bunch of dark green leaves; can be eaten raw or if cooked, do so for a short period of time
A zippy bunch of rocket shaped leaves. Wonderful eaten raw in salads (with lettuce), on sandwiches, paired with eggs, cooked as a replacement for spinach
A bunch of green onions with purple ends; use on anything that calls for a little onion. Can be cooked or eaten raw
What we call our spicy mix. If you eat it raw, mix in a little lettuce and pair it with a sweeter salad dressing. Otherwise, cooking it takes away the spice.
Hakurei Turnips - Edith's favorite!
We are VERY excited to have these salad turnips back in our life. They are tender, sweet, and juicy--nothing like storage turnips. Eat them raw with a dash of salt or cook lightly with a little butter. The greens are also edible.
Light green stems and leaves on a short squat plant; great in stir-fry, cut in half lengthwise and grilled, sauteed in sesame oil; entire plant is edible
Dark green leaves on a white stem; uses are the same as bok choy but stems are thicker and juicier and make great dipping sticks for hummus; if you have a little one, these stems are great for teething
a Sweet Top essential; we eat A LOT of salad--Caesar, Greek, the whatever-veggies-we-need-to-get-rid-of salad; if stored properly, these head lettuces will keep for weeks
A new variety for us this year; this delicate head lettuce makes the perfect salad--keep it simple to highlight the lettuce: olive oil and Himalayan Pink Salt is our favorite
Basil loves sunlight and a once a week watering (unless it is planted in a pot, then 2-3 times per week). We recommend that you replant your basil in a larger pot or in the ground. To harvest, pinch leaves or longer stems back to new growth. Also, pinch off any flowers to keep the plant from becoming bitter.